Smoked Paprika Recipes

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Garlic Shrimp with Red Peppers
3 pounds jumbo shrimp, uncooked, peeled with tails
3 red bell peppers, cut into 1 inch squares
6 tablespoons olive oil
6 cloves minced garlic
2 1/2 tablespoons Spice Barn Smoked Sweet Paprika
1 teaspoon Spice Barn Cayenne Red Pepper
2 teaspoons Spice Barn Oregano
1/2 cup dry sherry

Spray two baking pans, with sides, with nonstick spray.  Mix shrimp, peppers, garlic, paprika, oil, oregano, and cayenne; toss.  Place on baking sheets in a single layer.  Sprinkle with salt and pepper.  Preheat oven to 400 degrees.  Roast 10 minutes; turn and roast another 7 minutes.  Remove shrimp from pans, divide sherry and pour into pans.  Scrape browned bit; pour sherry from both pans into a small saucepan.  Bring to a boil and reduce by half, about 2 minutes.  Drizzle over shrimp.

Smoked Paprika Mayonnaise
1/2 cup mayonnaise
3/4 teaspoon Spice Barn Smoked Hot Paprika
1/4 cup capers, drained and coarsely chopped

Blend all ingredients.  Serve as a dipping sauce for fish and other appetizer and snack foods.

Smokey Chicken Fingers with Horseradish Dip
16  finely crushed crackers
1/4 cup pecans, toasted
1/2 teaspoon each salt and pepper
2 teaspoons Spice Barn Smoked Sweet Paprika
4 chicken breasts, boneless and skinless
1 egg white
cooking spray

Grind toasted pecans. Stir together crumbs, pecans, seasonings.  Cut each piece of chicken into 4 strips.  Whisk egg white until frothy; dip chicken into egg white; dredge in crumb mixture.  Place a rack coated with cooking spray on broiler pan; coat each side chicken with cooking spray.  Place on pan.  Bake at 425 degrees for 18-20 minutes.  Serve with dip.

Horseradish Dip
1/2 cup plain nonfat yogurt
1/4 cup coarse grained mustard
1/4 cup honey
2 tablespoons prepared horseradish

Stir together all ingredients.

Pork & Pepper Kabobs with Couscous
1 pork tenderloin, cut into large cubes
2 teaspoons Spice Barn Smoked Hot Paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1/2 teaspoon salt
2 red bell peppers, cut into 1 inch squares
1/2 cup fresh cilantro, chopped

Toss pork pieces with a mixture of paprika, cumin, salt, and pepper.  Thread pork and red bell pepper on skewers, alternately.  Grill until pork registers 160 degrees.  Server atop couscous and sprinkle generously with cilantro.

2 tablespoons olive oil
1 sweet onion, chopped
1 can condensed chicken broth
1/4 cup water
10 ounces couscous

Heat oil in saucepan, add onion; cook until golden, about 5 minutes.  Add broth and water and bring to a boil.  Add couscous.  Remove from heat, cover and let stand 5 minutes.  Fluff with fork and serve.

Smoked Paprika & Roasted Pepper Butter
1 stick butter, room temperature
3 tablespoons roasted red bell peppers, drained and chopped
1 1/2 teaspoons Spice Barn Smoked Hot Paprika
1/4 teaspoon ground black pepper

Mix all ingredients to blend.  Use plastic wrap to shape into a 1" log.  Wrap tightly and refrigerate.  Can be used on vegetables, meats, and breads.